I’ve discussed my love of the slow cooker. It’s the most-used countertop appliance in my kitchen, no doubt about that. I also love chilis. No matter how many recipes I have in my back pocket, I’m constantly looking for new ones. That’s why I was so intrigued by this Pumpkin Turkey Chili recipe I found. Yes, I know that pumpkin season is “over,” but if you’re like me, that doesn’t matter so much (especially because this uses canned pumpkin). The pumpkin provided a nice twist to the regular chili flavors, and the fact that it’s a slow cooker recipe? I’ll be making this more than once this winter. I also loved that the onions and peppers were nicely balanced with the turkey; it made for a lighter, less meat-heavy dish.
Pumpkin Turkey Chili
adapted from Table for Two
2 tablespoons extra virgin olive oil
1 medium onion, diced
1 medium bell pepper, seeds and ribs removed, diced
2 jalapenos, seeds and ribs removed, diced
2 cloves garlic, minced
1 lb ground turkey (the 93% lean is good here—juicy enough, but still healthy)
1 (15-oz) can black beans, drained and rinsed (you can use any beans you want, really. The original recipe calls for kidney, but I prefer black beans)
1 (15-oz) can pumpkin (not pie filling)
1 (15-oz) can diced tomatoes
1 tablespoon chili power (heaping, if you like the spice)
2 teaspoons ground cumin
1/2 teaspoon salt
Brown the turkey over the stove just until you can break it up into pieces. Don’t cook it all the way through. Transfer to the slow cooker, leaving as much of the fat in the pan as you can.
Add all the other ingredients to your slow cooker. Stir everything together until the pumpkin is thoroughly mixed. Set your slow cooker for 3–4 hours (high) or 5–6 hours (low).
Serve with your typical chili toppings. I served it with cheddar and sour cream on top and pearl couscous on the side.